YOUR SOLIN GENERATED RECIPE
Classic Philly Cheesesteak Sandwich
Sautéed grass-fed steak and caramelized onions are piled into a toasted whole-grain roll with melted provolone for a savory, protein-packed meal.
INGREDIENTS
5 oz Grass-fed top round steak
0.5 small Whole wheat hoagie roll
0.5 slice Grass-fed provolone cheese
0.5 cup Green bell pepper
0.5 cup Yellow onion
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
1. Thinly slice the grass-fed steak against the grain to ensure maximum tenderness.
2. Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Add the sliced onions and bell peppers to the skillet, cooking for 5-7 minutes until they are soft and slightly caramelized.
4. Move the vegetables to the edges of the pan and add the steak strips to the center.
5. Season the steak with sea salt, black pepper, and garlic powder, then sear for 2 minutes per side until browned.
6. Toss the steak and vegetables together and divide into a pile roughly the size of your hoagie roll.
7. Place the provolone cheese slice over the mixture and cover the pan for 30 seconds to allow it to melt completely.
8. Slice the whole wheat hoagie roll and toast it in a separate pan or toaster oven until golden.
9. Use a spatula to transfer the cheesy steak and veggie mixture into the toasted roll and serve immediately.